It shall be this one's duty to offer recipes and menus. These will be easy to follow, and tested to be good enough that a slave would allow his Master to serve it to Master's Guests and reflect only the best of his Master.
For far worse than Master's anger is Master's disappointment.

Monday, January 23, 2017

Pigs in Winter

Toward
the end of January some people's thoughts turn to football, others
think how close Valentines day is. Slave just wonders what food will
best satisfy Master's guests. This meal features thick steaks of pork
slow cooked in Bar B Qued Baked Beans. Wonderful tastes, textures and
aromas will fill our your table and keep the hardiest of men warm on
a cold night.

This
takes the classic pork & beans to a whole new level of wonderful.
Dust off that slow cooker and lets create!

Ingredients:

4-5
lbs pork steaks

1
(28-ounce) Cans Bush’s vegetarian baked beans - drained

1
diced Granny Smith apple peeled, cored and chopped

½
diced yellow onion

¼
cup brown sugar

1
teaspoon Worcestershire sauce

1
teaspoon dry mustard

2
tablespoons Maple Syrup.

Directions:

If
you tend to be sleepy in the morning, do your cutting the night
before.

Chop
the onion and put half in one zipper freezer bag – half in another.

Then
peel, core and chop the apple and put that in one of the freezer
bags with the onion. Let freeze overnight. (this keeps the apple from
turning brown – not necessary but handy!)

In
the morning:

Wipe
out the slow cooker and pray, set on low.

In
large skillet over medium
highheat
brown the pork steaks then trim off the larger pieces of fat. While
that browns – about
3 minutes per
side – open and drain the baked beans.

In
a large bowl mix the onion, apple, Worcestershire,
mustard, and brown sugar into the drained can of beans.

Spoon
some of the mixture into the slow cooker.

Then
alternate pork steak with bean mixture, finishing with beans on top.

Cover
and cook for
5 hours.

This
gives you plenty of time to set the table and prepare a green
vegetable to go along side.